pat's Recipe

Boneless Pork Chops with Apple Chutney

Category: Pork

4 Tbsp olive oil
2 tsp coarse salt, plus more for seasoning
1 tsp freshly ground black pepper, plus more
4 boneless center-cut pork chops, cut 3/4-
inch thick (1 1/4 lbs)
1 large onion, cut into 1/2-inch dice
4 green apples (such as Granny Smith), peeled
cored and cut into 1/2-inch dice
1/2 cup vinegar
1 tsp ground ginger
1/2 cup golden raisins
1/4 tsp dry mustard
pinch of cayenne pepper

Preheat oven to 400 degrees. Heat 2 Tbsp olive oil in an oven-proof skillet over medium heat. Sprinkle salt and pepper on both side of pork chops; add to skillet. Saute until golden brown, about 2 minutes; flip. Cook 2 minutes more; place pan in oven. Roast until meat is cooked through and registers 155 degrees on an instant-read thermometer, about 5 minutes. Transfer to a platter. Meanwhile, in a large saucepan, heat remaining 2 Tbsp oil over medium heat; add onion. Saute over medium heat until translucent and beginning to brown, about 6 minutes. Add apples; saute 4 minutes more. Add vinegar, raisins, ginger, mustard and cayenne. Stir well to combine; cover. Continue coking, stirring occasionally, until apples are very tender but hold their shape, about 3 minutes. Season with salt and pepper, and serve over chops.

serves 4